STEAM Research projects

Description

Along the two years of the project different international work teams ‘STEM Teams’ have been formed with students of the partner centres (2, 3 or 4 countries have participated in them depending on the nature of the project and the chosen language to carry out the work). Each international team has developed a research project following the project-based learning methodology.

 

The stages of a project based on this methodology are the following ones:

  1. Selection of the topic and proposal of the guiding question, challenge
  2. Creation of work teams.
  3. Definition of the final product or challenge
  4. Planning
  5. Research
  6. Analysis and synthesis
  7. Preparation of the product
  8. Presentation of the product
  9. Collective answer to the question or challenge
  10. Evaluation and self-assessment

The topic of each project is based on one of the 5 axes of the
project.

EJE-A

AXIS A

Composition, properties and classification of food Flavors, smells, colors and textures of food
EJE-B

AXIS B

Food processing, handling and conservation processes Packaging and storage of food Culinary techniques
EJE-C

AXIS C

Mixtures: solutions, colloids, suspensions and emulsions Changes of state in cooking
EJE-D

AXIS D

Consumption, health and food safety Food and health
EJE-E

AXIS E

Cooking utensils and appliances Technological advances Energy consumption of kitchen appliances

Guiding question, challenge

TEAM 1

Winter is time for citrus fruits. It’s time to eat oranges. Did you know that Extremadura contributes to the production of this product in Spain?

TEAM 2

Winter is coming and you want to take a hot, steaming soup to warm your body, right? But … Would it be possible to heat your soup without a gas or electric stove?

TEAM 3

In cooking, acidic and basic solutions are used to flavor the taste of the food; but,even if you recognize if something tastes acid … Do you really know what it means?

TEAM 4

Your kitchen is full of mixtures (homogeneous, heterogeneous, colloidal …), but could you separate any of its components using the separation methods you learned in class?

TEAM 5

Your kitchen is full of mixtures (homogeneous, heterogeneous, colloidal …) but could you separate some of its components using the separation methods you learned in class?

TEAM 6

Your kitchen is full of mixtures (homogeneous, heterogeneous, colloidal …) but could you separate some of its components using the separation methods you learned in class?

TEAM 7

Fall is the time of year when most people catch a cold. Every doctor’s advice is to drink large amounts of liquids, especially hot drinks such as tea.

TEAM 8

Cream powder is a quick and easy solution for making cakes and pies. Explore the different brands of cream powder and discover what it is made of .

TEAM 9

Have you ever wondered how long basic foods like milk and bread last?

 

TEAM 10

Can you imagine what it would be like to have no refrigerator, electric or gas stove, or any of the appliances you use every day?

TEAM 11

A lot of drinks and food are made with yeast. Which on? According to what process, what biological principle and in what phy s i c a l and chemical conditions?

TEAM 12

Vitamin C is present in many foods derived from fermentation, such as sauerkraut.

TEAM 13

Throughout the world, milk is processed with microorganisms to obtain various foods. In what biological and physical- chemical conditions can milk be transformed?

TEAM 14

Vitamin C, which is very useful for our body, is present in numerous foods, especially fruits and vegetables such as cabbage.

TEAM 15

People eat bread all over the world. Why are some of them flat while the others are well inflated? and why do they have a different flavour?

TEAM 16

Bread dough is made with a little flour mixed with water, salt and baker’s yeast.

TEAM 17

Use the energy of the sun to heat a tasty delicacy with a simple solar oven!

TEAM 18

Throughout history there have been many inventions that have been emerging around the kitchen. Their purpose is to ease the work, …

TEAM 19

In the last few years, especially, the properties of (1) the chemical composition, (2) the most common uses of the E compounds in foods have increased.